Restaurant Alan Geaam

Name: Restaurant Alan Geaam
Address: Paris
Price range: €58 - €180

Chef Alan Geaam wishes to tell you, through his cuisine, his story shared between the love of French cuisine and his Lebanese roots.

★ 4.8 (1,012)

OUR MENUS

Net price including all taxes, service included

Lunch Menu - "Lunch Menu"

Menu déjeuner - "Lunch Menu"

A menu served at lunchtime. An accessible introduction to the chef's gastronomic cuisine, blending French and Lebanese influences.

€58 ≈ $67.00

Flavor Menu

Menu Saveur

In three courses At lunch and for dinner from Monday to Thursday

A three-course tasting menu (starter, main, dessert). Ideal for discovering the restaurant's culinary world during a shorter meal.

€95 ≈ $110.00

Discovery Menu

Menu Découverte

In five courses with a choice of main dish. Probable menu composition (depending on availability): Appetizer: Man'ouché Tuile Mezzés: Peanut with Foie Gras, Angel Hair with Crab, Rose and Coriander, Trout Roe Hummus and Hazelnut Crumble Starters: Three-texture Tabbouleh, Black Falafel with Smoked Eel, Chickpea Vierge, Tahini Emulsion Cheese: Chilled Chenklich, green melon, Pérail des Cabasses, and candied squash Desserts*: Rhubarb Meringue Soufflé, Juniper, House Molasses, Childhood Milk-Honey, Elderflower Scent, Pollen Petits Fours*: Mouhalabieh-style Lollipop, Pistachio, Mini Halwa and Chocolate Cookie, Agastache Ice Cream, Cherry Tartlet, Mahlab, Cacao Nibs, hint of White Pepper * From our Pastry Chef Julien Noray

A five-step culinary journey. Includes a selection of starters (revisited mezzés), a main course of your choice (meat or seafood), cheeses, and desserts.

€148~ ≈ $171.00

Signature Menu

Menu Signature

In seven courses Revisited "Mezzés"... Crab: Colorful carrots, orange, tarragon oil, and ginger Royal Langoustine: Chich taouk style, kumquat, aioli, and tagetes Sea Bass: Zucchini variations, sabayon, and soujouk spices Racan Pigeon: Globe artichoke, pomegranate molasses, and pigeon kefta Cheeses: Chilled Chenklich and selection of aged cheese Apple: Calvados jelly, labneh, and lovage Milk with Honey: Candied citron, citrus baba Petits Fours...

The chef's complete gastronomic experience in seven courses. A succession of refined dishes highlighting noble ingredients (crab, langoustine, pigeon) with Lebanese touches.

€180 ≈ $209.00